Instant Pot® Cheesy Chicken Taco Soup Recipe | Pillsbury

Ingredients

• 1 package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup chopped onions
• 1 package (10.8 oz) frozen southwestern corn
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 cup thick & chunky mild or medium salsa
• 1 container (32 oz) Progresso® reduced-sodium chicken broth
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1 cup shredded Mexican blend cheese (4 oz)
• Chopped fresh cilantro, sour cream, corn chips, as desired